Pink sprout ice cream cake (RAW)

Name: Pink sprout ice cream cake (RAW)
Yield: 1
Ingredients: - green buckwheat sprouts - 1 cup; - honey - 3 tbsp. (or to taste); -melted cocoa butter (or coconut) - 3 tbsp.; - lemon juice - 1 tbsp. (or to taste); - beetroot juice - 1/3 cup; - dry coconut flakes - optional for decoration

Cookinero 3 Nov 2022

19680

Incredibly delicious raw buckwheat sprout ice cream cake will surprise you and your guests with its delicate, light, lively taste. 100% benefit, no harm to the figure - what else is needed for happiness? By the way, kids also gobble up such ice cream with great pleasure!

How to cook Pink sprout ice cream cake (RAW)

Step 1

Place the sprouts, honey, melted butter, beetroot and lemon juice in an immersion blender and blend thoroughly until smooth. Put the mass into a suitable form and put it in the freezer to solidify. (It will take at least 8-12 hours - it is convenient to remove at night).

Step 2

Remove the frozen cake from the mold and decorate as fantasy tells. I used the same cream, only frozen in heart-shaped ice molds and coconut flakes. Please note that it is better to make the cream in different degrees of color - as in the photo. This will allow the cake to look not monolithic, but as if it was made from different types of ice cream ... An interesting effect and, moreover, it looks very beautiful! By the way, beetroot juice can be replaced with berries or juice of frozen berries, then lemon juice is not needed.

Pink sprout ice cream cake (RAW) - FAQ About Ingredients, Baking Time and Storage

Can I substitute the honey in this recipe?

Yes, you can use maple syrup or agave nectar as a substitute for honey. The sweetness level might need adjustment to your preference.

What can I use instead of melted butter?

For a vegan option, you can substitute melted coconut oil or a vegan butter alternative in equal amounts.

How long can I store the Pink Sprout Ice Cream Cake in the freezer?

The ice cream cake can be stored in the freezer for up to 2-3 weeks in an airtight container to prevent freezer burn.

Can I use pre-cooked beets for this recipe?

Yes, pre-cooked beets can be used, but ensure they are plain and not pickled or flavored. Raw beets are preferable for the best flavor and texture.

What if I don't have an immersion blender?

A regular blender or food processor can be used as a substitute for an immersion blender. You might need to scrape down the sides more frequently to ensure everything is well blended.

Can I make this cake ahead of time?

Absolutely! This cake is designed to be made ahead of time due to the freezing process. It's best to freeze it overnight or for at least 8-12 hours.

How do I prevent the cake from becoming too hard in the freezer?

To minimize the cake from becoming too solid, ensure the ingredients are well blended and the cake is stored in an airtight container. You can also let it sit at room temperature for a few minutes before serving to soften slightly.

How can I make smaller portions of this cake?

To make smaller portions, use smaller molds or ramekins. The freezing time will likely be shorter, so check for firmness after about 6-8 hours.

Is there a substitute for the sprouts in the recipe?

While sprouts provide a unique flavor and nutritional benefit, you could try substituting with a mild green vegetable like spinach or kale. However, the taste and color will be slightly different.

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